Description

This Grape Jelly Meatball recipe features juicy, tender homemade meatballs coated in a sticky, sweet, and tangy sauce with a hint of heat. Made with a blend of grape jelly, barbecue sauce, red wine vinegar, soy sauce, and buffalo wings sauce, these meatballs are perfect as a crowd-pleasing appetizer or a comforting dinner served over mashed potatoes and veggies. They can be prepared on the stovetop or in a crockpot and are great for make-ahead meals or freezing.

Ingredients

Scale

Meatballs

2 pounds lean ground beef (see notes for turkey alternative)
2 eggs
24 Ritz or Saltine crackers, crushed (or 1 cup panko breadcrumbs)
1/3 cup dried minced onion
1/2 cup milk
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ginger powder
1 teaspoon chili powder
1/4 teaspoon pepper

Sauce

1 cup grape jelly
3/4 cup barbecue sauce (Sweet Baby Rays recommended)
2 tablespoons red wine vinegar
2 tablespoons low sodium soy sauce
1-2 tablespoons Franks Buffalo Hot WINGS Sauce
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon ginger powder
1/4 teaspoon garlic powder

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Instructions

Prepare the Meatballs: In a large mixing bowl, combine the ground beef, eggs, crushed crackers or panko, dried minced onion, milk, and the seasonings: salt, garlic powder, onion powder, ginger powder, chili powder, and pepper. Mix well until all ingredients are thoroughly incorporated but avoid overmixing to keep the meatballs tender.
Form Meatballs: Shape the meat mixture into approximately 40 even-sized meatballs and set aside on a plate or baking sheet.
Cook Meatballs: Heat a large skillet or pan over medium heat and add a little oil if necessary. Brown the meatballs on all sides until they are cooked through, which should take about 10-15 minutes. Alternatively, you may use frozen pre-made meatballs as a time-saving option.
Make the Sauce: In a bowl, stir together grape jelly, barbecue sauce, red wine vinegar, low sodium soy sauce, Franks Buffalo Hot WINGS Sauce, cornstarch, salt, ginger powder, and garlic powder until smooth and well combined.
Combine Meatballs and Sauce: Place the cooked meatballs into a large pot or crockpot and pour the sauce mixture over them. Stir gently to coat the meatballs evenly.
Simmer the Meatballs: On the stovetop, simmer the meatballs and sauce mixture over low heat for 1 hour 30 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld. If using a crockpot, cook on low for 2 hours.
Serve: Once the sauce is thick and sticky, and the meatballs are tender and flavorful, remove from heat. Serve the grape jelly meatballs hot over mashed potatoes, rice, or with vegetables for a delicious and satisfying meal or appetizer.

Notes

For a lighter option, substitute ground turkey for the beef.
Use panko breadcrumbs instead of crushed crackers if you prefer a lighter texture in the meatballs.
These meatballs can be made ahead and reheated or frozen for convenience.
If you like less spice, reduce or omit the Franks Buffalo Hot WINGS Sauce.
The sauce is equally delicious when made on the stovetop or in a slow cooker, adjust timing accordingly.
Serve over mashed potatoes and steamed vegetables for a complete meal.
Be careful not to overmix the meat mixture to keep meatballs tender and juicy.

Nutrition

Serving Size: 4 meatballs
Calories: 280 kcal
Sugar: 12 g
Sodium: 480 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 16 g
Cholesterol: 85 mg